Chicken karahi, also known as gosht takhahi (when prepared with beef instead of chicken) and dish is a Pakistani and North Indian dish noted for its spicy taste. The Pakistani version does not have capsicum or onions whereas the North Indian version often uses capsicum. The dish is prepared in a karahi (wok). It can take between 30 to 50 minutes to prepare and cook the dish and can be stored for later consumption. It can be served with naan, roti or rice. This dish is one the hallmarks of what Indian or Pakistani cuisine is.
4 tablespoons salad oil
2 large onions, chopped
2 garlic cloves, crushed
3 lb (1 1/2 kg) stewing beef, cubed
1 pint (approximately 1/2 l) water
2 large cooking apples, peeled, cored and sliced
12 oz (300 g) tomatoes, skinned and chopped
2 level tablespoons tomato paste
2 medium celery stalks, chopped
salt and pepper to taste
4 to 8 level teaspoons curry powder (depending on taste)
2 level teaspoons caster sugar
3 level tablespoons flour
1 level teaspoon powdered ginger
1 level teaspoon cinnamon
1/4 pint (125 ml) beef stock
2 to 3 level tablespoons grated coconut to garnish
 Heat oil in a large saucepan.
 Add onions and garlic and fry very gently until pale gold.
 Add beef and fry a little more briskly, turning all the time, until pieces are well sealed and brown.
 Pour in water then add apples, tomatoes, tomato paste and celery.
 Season to taste with salt and pepper then bring to the boil.
 Lower the heat and cover pan. Simmer gently for 2 hours or until meat is tender.
 Mix curry powder, sugar, flour, ginger and cinnamon to a paste with the stock.
 Add to meat in saucepan and stir well. `
 Bring slowly to the boil, stirring, cover and continue to simmer a further 30 minutes, stirring occasionally.
 Transfer to a warm dish and sprinkle with coconut.